Sauce Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe



  1. Mix brown sugar, mustard, salt, red pepper, black pepper, paprika, cornstarch and allspice in a heavy saucepan.
  2. Combine tomato juice, Worcestershire sauce and vinegar. Add a small amount to the dry ingredients to form a paste to prevent lumping before adding the balance of these liquids. Add grated onion.
  3. Cook on very low heat, usually 2 hours until thickened. In the beginning, stir frequently (the cornstarch has to be addressed properly while mixture is still cold).


  1. If you don't have tomato juice, you can use 1 quart canned tomatoes pureed in blender and adjust cornstarch to 1 Tbsp

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